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I adapted this recipe from one of my family’s favorites, chicken cordon bleu. I prepared all the ingredients to make cordon bleu tonight, before discovering that my husband had eaten all the ham! This was a great chance to improvise, so I did!

Ingredients:

– 6 Thin sliced Chicken Breasts (appx 3 oz each)

– salt and pepper

– garlic powder to taste

– 2 egg whites

– 2 tbsp water

– 1 1/4 cups italian seasoned breadcrumbs

– 1/4 cup grated parmesan cheese (optional, mix with bread crumbs)

– 1 cup baby fresh spinach leaves

– 6 slices swiss cheese (peppridge farm thin slices)

Directions:

1. Preheat oven to 450. Spray a large non-stick baking pan with PAM.

2. wash and dry the chicken, and season with salt, pepper, and garlic powder.

3. Lay the chicken flat on a plate, and lay a layer of spinach leaves, and a slice of cheese down the center of each breast.

4. Mix egg whites with 2 tbsp water. Set aside in a dish.

5. Tightly roll chicken breasts until spinach and cheese are tightly rolled in the center.

6. Holding the chicken “roll” tightly together, dip chicken into egg, and then coat with breadcrumbs.